Time needed: 45 minutes.

DIFFICULTY: Easy
Makes: 4 servings

Ingredients:
3-4 tablespoons oil
1 piece kamote, sliced into thin matchsticks
1 piece carrot. Sliced into thin matchsticks
1 piece leek, sliced into thin matchsticks
½ piece cabbage, finely shredded
2 tablespoons ginger, grated
1 cup mushrooms, thinly sliced
1 cup mung bean sprouts (Togue)
½ cup tinapa flakes
¾ cup cheese, grated
8 pieces thin pork belly slices
Salt, to taste
Ground black pepper, to taste
1 cup flour
1 teaspoon baking powder
¼ cup cornstarch
½ cup chicken stock
4 pieces eggs, beaten
Sauce:
½ piece white onion, sliced thinly
4 tablespoons soy sauce
2tablespoons vinegar
2 tablespoons sugar
2 tablespoons water
½ tablespoons red pepper powder
½ piece green chili, sliced thinly
½ piece red chili, sliced

Procedure:

1. Prepare pork

   Season pork belly slices with salt and pepper.
   

2. Make batter

    In a bowl, mix flour, baking powder, cornstarch, eggs, and stock until well combined. Season with salt and pepper.
   

3. Mix vegetables

   Add all the vegetables to the batter and mix until everything is well combined, evenly distributed, and well coated.
   

4. Fry pork

   Lightly oil a non-stick pan over medium heat and fry 2 pieces of pork belly until crispy.
   

5. Add vegetable mixture

   Lower heat to low then spread a thin layer of the vegetable pancake mixture on top.
   

6. Add cheese

   Sprinkle a layer of grated cheese on top of the vegetable mixture.
   

7. Add tinapa flakes

   Add an even layer of tinapa flakes throughout the pancake. Cover and allow to cook on low for a few minutes, allowing the vegetables to steam and the cheese to melt.
   

8. Flip

   Carefully flip the pancake and continue cooking until crispy on both sides, about 5-8 minutes per side.